Sweet and Savory Korean Zucchini Pancakes (Hobakjeon)
Let’s make delicious zucchini pancakes with a wonderful texture!
We’re going to make hobakjeon, which tastes best dipped in soy sauce. The natural sweetness of the zucchini and its crispy texture make these pancakes irresistible!
Ingredients
- 1/2 medium zucchini
- 1/2 cup pancake mix (buchim garu)
- 1/3 cup cold water
- 1 pinch of salt
- 1 egg
Cooking Instructions
Step 1
Today, we’ll make delicious zucchini pancakes that highlight the natural sweetness of the zucchini itself, without needing many other ingredients. It’s incredibly simple but tastes amazing! Shall we get started?
Step 2
First, wash the zucchini thoroughly. Then, thinly slice it into julienne strips about 0.5 cm thick. Place the julienned zucchini in a bowl. Add half a cup of pancake mix and 1/3 cup of cold water to create a batter. Adjust the water amount as needed to achieve a smooth consistency – not too thick or too thin.
Step 3
Add a pinch of salt to the batter. This enhances the natural sweetness of the zucchini and helps season the pancakes evenly. Remember, you can always adjust the seasoning with soy sauce later, so avoid making it too salty at this stage.
Step 4
Finally, crack in one egg and mix everything well. Adding an egg not only makes the pancakes look more appealing with a beautiful golden color but also adds a lovely richness, flavor, and extra nutrition.
Step 5
Heat a frying pan over medium heat and add a generous amount of cooking oil. Spoon portions of the batter onto the hot pan, spreading them slightly. Cook until golden brown and crispy on both sides. Be sure to manage the heat to prevent burning and ensure they cook through.
Step 6
And there you have it! Perfectly golden, crispy on the outside, tender on the inside, and wonderfully sweet zucchini pancakes. These are fantastic on a rainy day with a warm drink, or anytime as a delightful snack or side dish. Enjoy these nutritious and delicious hobakjeon!
